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Mother's Black-eyed Pea Salad


This is NOT the TEXAS/ REDNECK CAVIAR RECIPE. This one uses mayonnaise, not just oil and vinegar as the others do.

Several members of my family were not fond of traditional black-eyed peas that my mother always prepared for New Year's dinner. Mother found this recipe on the back of a Winn-Dixie can of black-eyed peas. We have all enjoyed it for years. It is the only way Amanda will eat black-eyed peas.

1 (16 ounce) can black-eyed peas
1 tablespoon finely chopped onion
1 tablespoon vinegar
1/4 teaspoon salt
1 stalk celery
1 half green bell pepper, diced
1 tablespoon parsley flakes
1 tablespoon vegetable oil
1 tablespoon mayonnaise
1 ripe tomato, diced
1 dash cayenne pepper (optional)
I have also added half a cucumber, diced to the mixture before and it is very good.

Drain and rinse peas. Pour into a mixing bowl Add chopped bell pepper, celery, parsley flakes and onion. (If adding cucumber, do so at this time.) In a small bowl,combine oil, vinegar, mayonnaise, salt, and cayenne. Mix well. Pour over peas and stir gently. Allow to chill in refrigerator 4 hours or overnight. At serving time, add the diced tomato.

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